Spinach Salad with Carambola

Dec 13, 2006 12:00 PM


Spinach Salad with Carambola
December, 2006

Serves 8 / A citrus-Dijon vinaigrette marries grapefruit, star fruit, and fresh spinach—not your typical wintertime fare!

6 cups baby spinach leaves (4-5 ounces)
1 cup fresh red grapefruit sections (halved if large)
2 carambola (star fruit), thinly sliced
2 tablespoons fresh orange juice
1 tablespoon agave nectar
1 teaspoon Dijon mustard
2 teaspoons flaxseed oil
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt

1. In a large bowl, toss spinach with grapefruit and carambola.
2. In a small bowl, whisk together remaining ingredients (orange juice through sea salt). Drizzle about half of the dressing over the spinach mixture and serve.

PER SERVING: 58 cal, 45% fat cal, 3g fat, 0g sat fat, 0mg chol, 1g protein, 8g carb, 1g fiber, 93mg sodium


This FUNctional Kitchen was provided by James Rouse, ND, and Debra Rouse, ND.

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